19 oz. can chick peas, rinsed and drained
¼ cup fresh lemon juice
¼ cup orange juice
¼ cup tahini (sesame seed paste)
¼ cup water or nonfat plain yogurt
2 cloves garlic or 1 tsp. bottled minced garlic
1 tsp. olive oil
½ tsp. ground cumin, or to taste
¼ tsp. sea salt (optional)
1/8 tsp. cayenne (optional)
Freshly ground pepper to taste
Water (optional)
½ cup finely chopped fresh parsley


In a blender or food processor, combine chick peas, lemon juice, tahini, ¼ cup water, garlic, oil, cumin, salt, cayenne, and pepper. Process, scraping sides occasionally, until mixture is a smooth paste. Adjust seasonings as desired. If mixture is too thick, add more water, a few drops at a time. Stir in parsley.

ROASTED RED PEPPER HUMMUS: Add one roasted red pepper to above ingredients before processing.

To roast pepper: Cut 1 medium red bell pepper in half, remove stem and scrape out seeds. Lay, cut side down, on a baking sheet. Bake in a pre-heated 350 degree oven until the pepper is tender and the skin begins to wrinkle and color. Using the dull side of a paring knife, peel off the skin and cut the pepper halves into chunks.
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